jitiya - Jivitputrika or jitiya

11 top delicacies for Jivitputrika or jitiya


Jivitputrika or jitiya
Jivitputrika or jitiya is a festival celebrated for the well being and prosperity of the children.
Mothers fast and pray for the long life of their kids. This is mainly celebrated in the states of Bihar, Jharkhand & Uttar Pradesh.
When and how to celebrate Jivitputrika/ jitiya
This is a 3 days festival and starts from seventh lunar day of Krishna-Paksha in Ashvin month to ninth lunar day. As per english calendar, this festival is celebrated in September.
These three days are celebrated as
1.      Nahai – Khai (Satwmi)
2.      Khur Jitiya or Jivitputrika day (Asthami)
3.      Paaran (Naomi)

Nahai khai –
This is the preparatory day and as per the rituals – Mothers take bath in the morning and take food. The food generally consists of – Pua, Kheer, Sevai
Khur Jitiya or Jivitputrika day
The actual festival day. Mothers observe whole day fast. They do not take water, for almost 24 hours or more. It is also customary to have Sargi, something in early morning ( 3 – 4 AM). This normally consists of Chura – Dahi (Curd and flattened rice), Bananas, fruits etc. Probably, this would help to maintain the required water content in the body.
Paran
This is the third and last day of the festival – the closing ceremony of the Jitiya. Mothers again pray and wear a necklace/garland (jitiya). This jitiya is also given to the children.  The devotees prepare a menu for themselves and the same is also served to their children. The menu is generally lavish but it must contains –
·         Kushi kerao jhor (Black peas curry)
·         Bhat (Steamed Rice)
·         nenua saag/ noni saag (Braised mini red leafs)
·         maruwa ki roti (Raagi flour chapatti)
·         kacchu ki subzi (Gaint arbi curry)
Apart from these delicacies, some other dishes are
·         Bachaka (batter fried vegetables)
·         Jhinga ki subzi (Gourd )
·         Pua (Deep fried sweet pan cake)
·         Poori (deep fried bread) & Kachori (deep fried bread made of refined flours)
·         Kheer (rice and milk pudduing)
·         Ole ki Subzi (Yam Curry)


Khushi Kerao ka Jhor
Thin Gravy of Black Peas

Ingredients                                         Quantity

Black peas (khushi kerao)                   300 gm
Onion                                                   75 gm
Tomato                                                100 gm
Garlic paste                                          15 gm
Ginger paste                                         10 gm
Cumin powder                                                1tsp
Black pepper powder                            ½ tsp
Turmeric powder                                   1 tsp
Red chilli powder                                 1 tsp
Garam masala powder                          ½ tsp
Bay leaf                                                 2
Green coriander leaves                         25 gm
Mustard oil                                            50 ml
Ghee                                                      10 gm
Water                                                  150 ml
Salt                                                        to taste

Pre-Preparation
Pick, wash and soak the khushi kerao overnight.
Boil the khushi kerao and then coarsely grind half of the kerao.
Finely chop the onions, tomatoes and green coriander.

Preparation
Heat oil in a kadhai, add chopped onions and stir till golden brown. Add ginger-garlic paste, all spice powders and stir till oil comes out. Add chopped tomatoes and stir till tomatoes become tender.
Add whole khushi kerao and the paste of khushi kerao, stir and fry for 5 minutes till oil separates.
Add 150 ml water, bay leaves, and salt to taste. Cover and cook for 10-15 minutes on very low flame. Portion it into serving bowls with a dash of ghee; garnish with finely chopped green coriander leaves and serve it with steamed rice.
Khushi kerao jhor is a compulsory dish during Jitiya (a festival in which mothers observe a fast and worship for the long life of their children).




Bhaat
Plain Rice

The preparation consists of three steps:
  1. Boiling water
  2. Cooking rice in boiling water
  3. Draining the excess water

Ingredients                             Quantity
Rice                                         600 gm
Water                                      5 liters
Oil                                           1 tsp
Salt                                          to taste

Pre - preparation
Pick, wash and soak the rice.
Boil water in handi/Stock Pot.
Preparation
Add the rice to boiling water. Also add salt and oil.
After sometime when the rice appears to be cooked, take one grain of rice and press it between your thumb and index finger; if the rice grain is still hard cook for some more time and then drain off the excess water. Serve it with jhor.

Kachu ki Subzi
Gaint Arbi Curry

Deep fried kachu cooked in rich and spicy gravy.  
Ingredients                                         Quantity
Kachu                                                  600 gm
Onion                                                  200 gm
Garlic paste                                         25 gm
Ginger paste                                        20 gm
Garam masala powder                          1 tsp
Coriander powder                               2 tsp 
Turmeric powder                                 1 tsp
Cumin powder                                    1 tsp
Black pepper powder                          1 tsp
Red chilli powder                               1 tsp
Whole garam masala                           5 gm
Green coriander leaves                        50 gm
Mustard oil                                          150 ml
Salt                                                      to taste

Pre-Preparation
Peel and cut the kachu  into small cubes. Boil it with salt and turmeric powder then deep fry them.
Finely chop the onions and green coriander leaves.
Preparation
Heat 3-4 tbsp of oil in a kadhai. Add the whole garam masala and let them crackle. Now add the chopped onions and stir till light brown.
Add the ginger garlic paste and cook for a couple of minutes. If it sticks to the bottom of the pan, sprinkle some water. Now put in the spice powders.
Add the fried kachu pieces and keep stirring till it starts leaving oil. Now add sufficient water and salt and mix it well and cook on low flame for 5 minutes. Finish with garam masala powder. .



Nenua/Noni Saag
Red leaf 
Fresh red leaves cooked with garlic and flavoured with cumin and fenugreek.
Ingredient                              Quantity
Nenua/noni                              500 gm
Garlic                                      5 flakes
Onion                                      1
Cumin seeds                            1 tsp
Fenugreek seeds                      ½ tsp
Whole dry red chillies             2
Mustard Oil                            15 ml
Salt                                          to taste

Pre-Preparation
Pick, wash and cut the saag. .
Slice the onion, chop garlic flakes and take 2-3 pieces of whole red chillies.
Preparation
Heat kadhai and add chopped  saag and salt. Cover and cook on low flame for 10-12 minutes till tender.
Stir and reduce extra water.
Seasoning

Heat oil in a kadhai; add the cumin seeds, fenugreek seeds and whole red chillies and let them crackle.
Now add the chopped garlic and sliced onions and stir till golden brown. Add the cooked saag, srir for few minutes and mix well.




Marua ki Roti
Ragi flour chapati

Ingredients                              

Ragi flour                                300 gm
Salt                                          ½ tsp
Warm water                            as required

Misc en Place
Take flour, salt and add sufficient warm water, knead well and make soft dough.
Cover with wet cloth and leave for 15-20 minutes. Divide it into 10 -12 balls.
Preparation
Take one small ball of dough at a time; roll out into a thin circle  6-8  inches diameter.
Pre-heat a tawa over medium heat. Transfer the rolled dough over this. When the colour changes, and small bubbles appear on the top, turn it over. When both sides are done, use kitchen tong to remove the roti from the tawa. Hold it over flame and it will puff up immediately. Turn it over quickly to flame and cook the other side.

Recipe from the Book – 
Bhansaghar –
home grown flavours from kitchen of Bihar

Shakesh Singh/ Vishwa Fooundation




















Bachka
Bachka is batter fried vegetables and lentils usually served as a side dish with rice and dal. Vegetable bachkas resemble vegetable pakoras, but are quite different in taste as well as in the cooking methods used.
Lauki Bachka
Bottle Gourd Bachka

Slices of fresh white gourd dipped in thick batter of gram flour and shallow fried.

             Ingredients                            Quantity
 Bottle gourd (lauki)               200 gm                       
Gram flour                              100 gm
Rice flour                                25 gm
Garlic paste                             10 gm
Turmeric powder                     ½ tsp
Red chilli powder                   ½ tsp
Mustard oil                               4 tbsp
Salt                                          to taste

Pre-Preparation
Slice the lauki to around 0.5 cm thickness.
Take gram flour, rice flour, garlic paste, salt, turmeric powder, red chilli powder and add some water to make a thick batter.
Preparation
Heat oil in a frying pan.
Put the lauki slices in batter and let the batter cover it completely.
Carefully drop each piece in hot oil and fry by turning over frequently, till golden brown.
Serving Technique
Serve the bachkas with the main course as a side dish.
The same bachkas are made from different vegetables such as brinjal (baigan) and potato (aloo).  



Hare Chana Ka Bachka

Shallow fried green chickpeas mixed with gram flour, herbs and spices.

Ingredients                             Quantity

Green chickpeas                      150 gm
Besan                                      2 tbsp
Semolina (sooji)                      1 tbsp
Onion                                      50 gm
Green chillies                          2
Green coriander leaves            20 gm
Ginger-garlic paste                  1 tsp
Haldi                                        ½ tsp
Red chilli powder                    ½ tsp
Cumin powder                        1 tsp
Oil                                            4 tbsp
Salt                                          to taste

Pre-Preparation
Finely chop the onions, green chillies and green coriander leaves.
Mix all the above ingredients except oil with a little water.

Recipe from the Book – Bhansaghar – home grown flavours from kitchen of Bihar

Preparation
Heat oil in a frying pan. Make small uneven roundels (the size of a lemon) of the mixture and place them on the pan leaving sufficient gap in between.
Press it slightly so that it gets the shape of a thick pancake.
Turn the side and cook evenly.
Serve the bachkas with the main course as a side dish.

Jhinga ki Subzi
Stewed Gourd

Jhinga is one of the compulsory dishes for jitiya.
Ingredients                                                     Quantity

Khinga                                                             1 kg
Cumin seeds                                                    1 tsp
Dry red chilies (optional)                                1 or 2
Red chili powder                                            ½ tsp
Turmeric powder                                             ½ tsp
Garam masala powder                                     ¼ tsp
Oil                                                                   2 tbsp
Water                                                               as required
Green coriander leaves                                    for garnishing
Salt                                                                   to taste

Pre-Preparation

Wash, peel and dice the jhinga. Chop the green coriander leaves.
Preparation 
Heat the oil. Add cuminseeds  and dry red chillies and let them crackle.
Now add the chopped jhinga and sauté for a couple of minutes. Add all the spice powders (except garam masala and salt. Stir them nicely.
Now cover the kadhai and cook for 15-20 minutes till it becomes soft and mushy.
If the sabzi still looks watery to you, cook for sometime without the lid. Add the garam masala powder and green coriander leaves.





Pua
Deep Fried Sweet Pancakes

Puas are deep fried sweet pancakes that are commonly served as a dessert. The batter is prepared by crushing ripe bananas into a pulp, adding flour; sugar and a little milk. The mixture is delicately flavoured with fennel seeds and cardamoms. The pancakes can also be immersed in sugar syrup and served with rabri.

Ingredients                            Quantity

Maida                                                  400 gm
Sugar                                                   220 gm
Semolina                                             2 tbsp
Banana                                                4
Cardamom powder                             ¼ tsp
Fennel seeds                                        1 tsp
Baking powder                                   ½ tsp
Khoya                                                  200 gm
Milk                                                      1 litre to make rabri
Almonds and pistachios                      50 gm
Ghee                                                    for deep frying

Preparation

Mash the bananas. Blend the milk with 200 gms of sugar.
Chop the dry fruits. Prepare the rabri (thickened milk), add the remaining sugar and keep aside.
In a large mixing bowl, whisk the mashed bananas, milk, khoya, semolina, fennel seeds, cardamom powder, dry fruits and baking powder together to form a smooth batter.
Heat enough ghee in a deep frying pan to cook the puas. Using a ladle, gently pour in the batter to form 4" circles.
Cook till golden brown. Remove from the oil.
Serving Technique
Place the pua in a plate, spoon rabri over them and garnish with nuts

Poori
Deep Fried Breads made with Flour (Atta)

This is considered to be the king of breads in Bihar. It is a circular, flat, and deep fried bread.
Ingredients                                       Quantity
Whole wheat flour                              500 gms
Water                                                  as required
Oil                                                       for deep frying
Salt                                                      1 tsp
Pre-Preparation
Mix the flour, salt and I tbsp of the oil together. Make a stiff and pliable dough, cover with a damp cloth and set aside for 30 minutes.
Knead dough once again. The dough should be stiff enough to roll out without extra flour.
Make small balls and dip a corner of each ball in melted ghee or oil and with a rolling-pin roll it out into 4 to 5 inch round patties.
Preparation
Heat plenty of oil in a kadhai until very hot.
Put in a patty and immediately start flickering hot oil over the top with a perforated round spatula so that it swells up like a bun.
This should take only a few seconds. Flip the poori over and cook the other side until golden brown. Remove.
Serve hot with curries or vegetables. Halwa-poori, bhunjiya-poori and aloo dum poori are also popular combinations.


Kachori
Deep Fried Bread made with Refined Flour (Maida)

If the poori is considered to be the King then the kachori of Bihar should be called the Queen. This is very light, soft and fluffy. It is made from rich maida dough that has moam, salt and onion seeds.

Ingredients                                         Quantity
Refined flour                                      300 gm
Ghee                                                    20 gm
Onion seeds                                        ¼ tsp
Cooking oil                                         for deep frying
Salt                                                      to taste

Pre-Preparation
Rub ghee into the flour and add onion seeds and salt. Add sufficient water and knead well to make soft dough.
Cover with wet cloth and leave for 15-20 minutes.
Preparation
Take small balls of dough and flatten it with your palm. On a lightly oiled surface, with a rolling-pin roll out the dough into thin 3-4 inches round patties.
Heat cooking oil in a kadhai.
Take each rolled kachori in your palm and carefully slide it into the pre-heated oil.
When the kachori swells up, flip it over and fry till both sides turn light golden brown. Take it out with the help of a perforated spatula.
Serve hot with bhunjia, curries or vegetables.

* Moam is shortening – that is addition of some fat to the flour in order to provide short – eating quality (khasta).



Kheer
Rice Pudding

Ingredients
Milk                                                     1 litre
Rice (Govind bhog)                            50 gm
Green cardamom powder                   a pinch
Sugar                                                   100 gm
Cashew nuts                                        20 gm
Rasins                                                  20 gm             
                       
Misc en Place
Pick, wash and soak the rice. Chop the cashewnuts.
Cooking
Boil the milk in a thick bottomed pan.
Once the milk comes to a boil reduce the heat and let it simmer for 5 minutes. Add the rice and using a ladle stir it well. Keep stirring the mixture after every 3-4 minutes scrapping down the cream from the sides and base of the vessel. Cook until the kheer thickens, then add the cardamom powder and remove from the fire.
Now add the sugar, stirring continuously. Cover and let it rest for 5-10 minutes.
Portion it in bowls and serve garnished with chopped dry fruits and nuts.


Ole ki Subzi
Yam Curry
Recipe from the Book – Bhansaghar – home grown flavours from kitchen of Bihar




Deep fried yam cubes cooked in rich and spicy gravy.  
Ingredients                                        Quantity
Yam                                                    600 gm
Onion                                                  200 gm
Garlic paste                                         25 gm
Ginger paste                                        20 gm
Garam masala powder                        1 tsp
Coriander powder                               2 tsp 
Turmeric powder                                 1 tsp
Cumin powder                                    1 tsp
Black pepper powder                          1 tsp
Red chilli powder                               1 tsp
Whole garam masala                           5 gm
Green coriander                                  50 gm
Mustard oil                                          150 ml
Salt                                                      to taste

Pre-Preparation
Peel and cut the yam into small cubes. Boil it with salt and turmeric powder then deep fry them.
Finely chop the onions and green coriander leaves.
Preparation
Heat 3-4 tbsp of oil in a kadhai. Add the whole garam masala and let them crackle. Now add the chopped onions and stir till light brown.
Add the ginger garlic paste and cook for a couple of minutes. If it sticks to the bottom of the pan, sprinkle some water. Now put in the spice powders.
Add the fried yam pieces and keep stirring till it starts leaving oil. Now add sufficient water and salt and mix it well and cook on low flame for 5 minutes. Finish with garam masala powder. .
Portion into a bowl, garnish with chopped green coriander leaves and serve it with hot steamed rice, pulao or plain roti. 


Recipe from the Book – Bhansaghar – home grown flavours from kitchen of Bihar


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